Lebanese Chicken And Potatoes

• 8 boneless skinless chicken thighs, cut into 2-inch chunks
• 8 medium red potatoes, cut into quarters
• 1 small onion, peeled and cut into eigths
• 1/2 teaspoon ground sumac
• 1/4 - 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 4 garlic cloves, crushed
• 1/4 cup extra virgin olive oil
• 1 cup fresh lemon juice
• 1/2 cup chopped fresh parsley

1. Preheat oven to 425 degrees F
2. Place chicken, potatoes and onions in a large baking dish.
3. Season with sumac, salt and white pepper.
4. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken mixture.
5. Sprinkle evenly with the parsley.
6. Cover dish with foil.
7. Bake in preheated oven for 35-40 minutes. Remove foil, increase heat to 450 degrees and cook until chicken and potatoes are golden, about another 30-40 minutes (Depends on how large you cut the potatoes and chicken.).

chicken thighs, red potatoes, onion, ground sumac, salt, white pepper, garlic, extra virgin olive oil, lemon juice, parsley

Taken from www.food.com/recipe/lebanese-chicken-and-potatoes-471149 (may not work)